Mezzaluna Bites: Little Ravioli, Big Flavor

Some recipes are born from tradition, passed down through generations, with every fold and pinch carrying the weight of history. Others, like this one, are born from curiosity—a little inspiration here, a technique there, and a dash of I wonder what would happen if… That’s exactly how these half-moon ravioli came to be.

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It started with a craving. I wanted something small—just a bite, not a big stuffed pillow of pasta. Something you could pop in your mouth and immediately get a perfect balance of silky pasta, savory filling, and a sauce that ties it all together. But if I’m being completely honest, I also had two very important taste testers in mind: my toddler grandsons.

There’s something magical about watching little ones discover food, and I knew these tiny ravioli would be just right for their small hands and big appetites. And I wasn’t wrong. The three-year-old quickly caught on to what I was making and decided my assembly line needed some serious quality control. He was fast—too fast—grabbing them off the counter as soon as they were shaped, convinced they were ready to eat long before they ever made it to the pot. Let’s just say I had to move my workstation out of reach before I ended up with a ravioli shortage.

A Taste of Italy, One Bite at a Time

While this particular shape and size were my own spin, the flavors themselves are deeply rooted in Italian tradition. The filling, the cheese, the way the butter (or sauce) clings to the delicate pasta—it all evokes the northern regions of Italy, particularly Emilia-Romagna and Piedmont, where stuffed pastas reign supreme. There’s a nod to classic ravioli from Emilia, where rich, savory fillings are wrapped in tender pasta, and a hint of Piedmontese agnolotti, which are often small and designed for that perfect single bite.

What I love most is how this dish captures the essence of Italian cooking: simple, high-quality ingredients coming together in a way that feels both elegant and comforting.

A Pasta Project for All Ages

There’s something undeniably fun about rolling out dough, cutting little circles, and folding them over like tiny empanadas of Italian delight. It’s the kind of hands-on kitchen activity that turns a quiet afternoon into a joyful, flour-dusted experience. If you have little hands around, let them take part—they’ll love pressing the edges closed and watching their creations come to life.

I opted for a small circle cutter (1 3/4”) because I wanted each bite to be just that—a bite. A quick burst of flavor, a perfect little crescent of pasta hugging its filling. But if you prefer a more traditional, heartier raviolo, nothing is stopping you from scaling up or even experimenting with different shapes. Want to keep things classic? Square or rectangular will do just fine. Feeling adventurous? Go for something whimsical—stars, hearts, or even freeform folds. There are no ravioli police. (If there were, my grandson would be their most-wanted fugitive.)

Savory, But Make It Playful

While the shape and size add an element of fun, the flavor is where this dish truly shines. The filling is a thoughtful combination of flavors I knew would complement each other—tested, tweaked, and adjusted until it hit just the right notes. The sauce? It had to enhance, not overpower. The result is a perfect little half-moon ravioli that can stand alone as an elegant appetizer, a light meal, or even a playful addition to a larger Italian feast.

Make It Yours

The beauty of a dish like this is its adaptability. Want to add a touch of spice? A pinch of red pepper flakes in the filling or sauce will do the trick. Feeling indulgent? A drizzle of brown butter and crispy sage would elevate these to another level. Prefer a different cheese? Swap it out and make it your own.

Because at the end of the day, cooking isn’t just about following a recipe—it’s about making something that feels right to you. And whether your ravioli are small or large, round or square, what matters most is that they bring joy—to the hands that shape them, the mouths that taste them, and the little ones who just know they’re going to be delicious, even before they’re cooked.

Mezzaluna Bites Recipe

(serves 5-6 people)

Remember my important tips from my other pasta fresca posts: 

1. Flour matters:  I only use “00” past flour for making ravioli.  You can find it in some supermarkets or online.

2. Invest in a scale:  A scale is a must for making consistent pasta fresca.  They are inexpensive.

3. Hand-knead the dough:  The dough needs to be stiff before resting, and a machine probably won’t work well.

4. Rolling the dough:  You can use a rolling pin, but an old-fashioned hand crank machine works best.

The Pasta:

• 600 g imported “00” Flour

• 6 large eggs (room temp.) - If you are weighing the eggs, I find 57 g egg to 100 g flour is a good ratio.

• Rimacinata Semolina flour for dusting

The Filling:

• 680 g ground pork (1.5 lbs.)

• 1 large yellow onion chopped

• 1 garlic clove minced

• 120 ml dry white wine (1/2 cup)

• 70 g mortadella (2.5 oz.)

• 70 g prosciutto (2.5 oz.)

• 225 g baby spinach (8 oz.)

• 70 g Parmigiano Reggiano (2.5 oz)

• 2 large eggs

• salt & pepper q.b.

The Sauce:

• 2 28-oz. cans of DOP San Marzano tomotoes

• 5-6 garlic cloves minced or pressed

• 1 cup dry red wine

• 2 Tbs. dry basil

• pinch of dry red pepper flakes

• salt & pepper q.b.

Instructions:

• Make the Sauce:

  • Sauté the garlic in a tiny bit of oil until just starting to color.

  • Add the red wine to the pot and simmer for a few minutes to cook off the alcohol.

  • Pulse the whole tomatoes in a blender a few times—you want a slightly chunky texture, not a purée. (Do not use crushed tomatoes; whole ones have better flavor and texture.)

  • Add the tomatoes and remaining ingredients to the pot and let simmer for at least 30 minutes, stirring occasionally.

• Make the Pasta Dough:

  • Mound the “00” flour on your work surface and make a well in the center.

  • Crack the eggs into the well and, using a fork, gradually incorporate small amounts of flour in a circular motion.

  • Once the center is firm enough that the liquid won’t run out, use a dough scraper to continue incorporating the flour until a rough dough forms.

  • Knead by hand for 5-10 minutes until the dough is smooth and elastic.  Wrap and let rest at least 30 min.

• Make the Filling:

  • In a pan over medium heat, sauté the onion and garlic in a little bit of oil (or bacon fat, if using) until soft and golden.

  • Add the pork and cook until starting to brown. Then, pour in the white wine and continue cooking until it has evaporated.

  • Strain any excess fat, then pulse the meat mixture with the mortadella and prosciutto in a food processor until finely minced. Transfer to a mixing bowl.

  • In the same pan, sauté the spinach until wilted. Once cooled, squeeze out as much liquid as possible, finely chop, and add to the meat mixture.

  • Stir in the Parmigiano Reggiano and season with salt & pepper. The filling should be slightly over-seasoned, as fresh pasta does not contain salt.

  • Add the eggs and mix well. Transfer to a pastry bag fitted with a medium round tip.

• Make the Ravioli

  • Divide the dough into 6 pieces, keeping the ones you are not using covered so they do not dry out.

  • Dust with semolina as needed and roll the dough through a pasta machine to the third-smallest setting, running it through the last setting twice for consistency.

  • Use a 1¾-inch cookie cutter to cut circles from the dough. Cover any rolled pasta you are not working with immediately with a towel to prevent drying.

  • Pipe a small amount of filling in the center of each circle. Fold over and press the edges firmly to seal, forming a half-moon shape.

  • Transfer the finished ravioli to a semolina-dusted tray to prevent sticking.

• Putting it all together:

  • Bring a large pot of salted water to a rolling boil. 

  • Drop the ravioli in and cook for about 4 minutes, or until they float and the edges are tender.

  • Using a slotted spoon or pasta spider, gently transfer the pasta to the tomato sauce and toss well to coat.

  • Transfer to a serving bowl and serve immediately topped with lots of grated Parmigiano Reggiano!

At the end of the day, food and wine are meant to be shared, savored, and remembered. Whether you're rolling out dough with little hands eager to steal a taste or pouring a glass of Chianti Classico as the sauce simmers, it's these moments that turn a simple meal into something special. This dish isn’t just about pasta—it’s about connection, tradition, and the joy of creating something delicious from scratch. So gather your loved ones, pour a generous glass of vino rosso, and enjoy every little bite of mezzaluna bliss.

Wine Pairing Suggestion

No Italian meal is truly complete without the right wine, and when it comes to pairing with these little mezzaluna bites, Fèlsina Chianti Classico is a natural fit. This wine is a benchmark for the Chianti Classico region—refined, structured, and bursting with character—just like the best Italian dishes. Its bright acidity, red fruit notes, and earthy undertones make it a fantastic companion for the tomato-based sauce, enhancing the depth of the dish without overwhelming it.

The beauty of this pairing lies in the harmony between the wine’s vibrant acidity and the tomato-based sauce. The natural freshness of Sangiovese lifts the dish, accentuating the bright, tangy sweetness of the tomatoes while cutting through the richness of the filling. Notes of red cherry and wild berries echo the natural sweetness of slow-simmered sauce, while hints of tobacco and earth add a rustic depth that complements the savory, umami-rich components of the pasta. The structure of the wine holds up beautifully against the dish, providing just enough tannic grip to balance the texture of the pasta without overpowering it. It’s a pairing that feels effortless yet intentional, where each element enhances the other in a way that feels distinctly, unmistakably Italian.

Fèlsina: A Legacy of Craftsmanship

Fèlsina is one of Tuscany’s most respected wineries, known for its commitment to producing terroir-driven wines that stay true to the soul of Chianti Classico. Located in Castelnuovo Berardenga, in the province of Siena, it sits in the southernmost part of the Chianti Classico region, where the rolling clay hills of the Crete Senesi impart depth, structure, and minerality to its wines. The estate’s story is one of transformation—what began as a traditional Tuscan farm in the 1960s became a visionary winery, dedicated to elevating Sangiovese to world-class status.

Founded in 1966 by Domenico Poggiali, Fèlsina was originally a mixed-use farm with olive groves, grains, and livestock, with wine playing a relatively small role. At the time, Chianti Classico was still struggling to move beyond the era of mass-market, bulk-produced wines. But in the 1970s, Domenico’s son, Giovanni Poggiali, saw something more. With the help of Giuseppe Mazzocolin—a former literature professor turned wine philosopher—he set Fèlsina on a new course, one that prioritized quality, authenticity, and the purest expression of Sangiovese.

A Bold Stand for 100% Sangiovese

While many Chianti Classico producers blended Sangiovese with international grapes like Merlot and Cabernet Sauvignon to appeal to modern tastes, Fèlsina took the opposite approach. Inspired by the age-worthy wines of Brunello di Montalcino, they believed in the power of 100% Sangiovese, a decision that set them apart. Through meticulous clonal research, they identified and cultivated the finest expressions of this noble grape, creating wines that are both elegant and structured, deeply tied to their Tuscan roots.

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